Shrimp and Polenta
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
4
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Calories
4454 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp and Polenta
Description
Shrimp and Polenta features polenta baked in the oven until creamy and smooth, enhanced with butter or ghee. The shrimp are cooked gently in olive oil with garlic and red pepper flakes, then simmered briefly in a mixture of white wine and water to create a light sauce. Parsley and lemon juice add freshness to the finished dish, complementing the tender, large wild shrimp.
The preparation method results in polenta with a creamy consistency that contrasts with the tender but firm shrimp. The careful simmering of the shrimp in the wine and water mixture allows the flavors to meld without overpowering the natural shrimp taste. This combination makes it suitable as a main dish for a casual meal.
For best results, scrape any flavorful browned bits from the pan into the sauce to enhance richness. Use stone-ground cornmeal if available to improve flavor and texture. The polenta's gentle baking and subsequent whisking deliver a smooth, homestyle base that holds the sauced shrimp nicely.
Ingredients
For the polenta:
- 3/4 cup cornmeal fine grind
- 1/4 cup cornmeal medium grind
- 4 cups water cold
- 1 teaspoon salt fine
- 2 tablespoons unsalted butter or ghee
For the shrimp:
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic finely chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup white wine such as Soave or Vermentino, dry
- 1/2 cup water
- 1/2 teaspoon salt fine
- 1 pound Shrimp 31-40 per pound, peeled and deveined, large, wild
- 2 tablespoons parsley flat-leaf, finely chopped
- lemon juice of half
- 1 tablespoon unsalted butter or ghee
Instructions
- Make the polenta. Preheat the oven to 350°F. In a heavy-bottomed Dutch oven or high-sided saucepan, whisk together the cornmeal, water, and salt. Cover the pot and place in the hot oven. Bake the polenta for 50 minutes, then remove it from the oven and stir vigorously with a whisk to break up the mass of polenta and give it a smooth creamy consistency. Taste for doneness (careful—it’s hot!). If it’s still a little chalky, cover and return it to the oven for 10 minutes. Stir in 2 tablespoons butter or ghee and whisk until well combined. Turn off the oven, cover the pot and return the polenta to the oven to keep warm.
- Make the shrimp. Place the 3 tablespoons of olive oil, the garlic, and the red pepper flakes in a large, wide skillet and set over medium-low to low heat. Cook, stirring often, until the garlic is softened and fragrant but not browned. Raise the heat to medium-high and stir in the wine and water. Sprinkle in the salt. Bring to a simmer and cook until reduced by about half.
- Add the shrimp. Lower the heat to medium and add the shrimp to the pan in a single layer. Cook for 2 minutes, until pink on the bottom. Turn and cook on the other side for about 1 minute. Sprinkle 1 tablespoon of parsley over the shrimp and add the lemon juice. Stir or swirl gently while the shrimp finish cooking. After another minute, add 1 tablespoon butter or ghee to the pan and swirl to incorporate it into the sauce. Remove from the heat.
- Remove the polenta from the oven. Place 4 shallow bowls into the oven to warm briefly—1 to 2 minutes, just to take the chill off. Spoon a bed of polenta into each warmed bowl and top with shrimp. Spoon a little of the pan sauce from the shrimp over each serving. Sprinkle with parsley and serve.
Notes
- Scrape browned bits from the pan into the sauce to add depth when adding the wine.
- Mix fine- and medium-ground stone-ground cornmeal for a well-textured polenta.
- Use butter or ghee to enrich the polenta after baking for smoothness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4454 kcal
% Daily Value*
| Calories | 445.4kcal | 22% |
| Carbohydrates | 30.5g | 10% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 7.4g | 37% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 10.8g | 54% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 205.1mg | 68% |
| Sodium | 1096.6mg | 46% |
| Potassium | 473.4mg | 10% |
| Fiber | 3.9g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 505.1IU | 10% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 95.1mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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